TUNA SALAD ITALIANO

By RUBY-2

TUNA SALAD ITALIANO

Ingredients

• 2 CUPS UNCOOKED SMALL PASTA SHELLS
• 4 SMALL RED POTATOES, CUT IN HALF, SLICED
• 2 CUPS FROZEN CUT GREEN BEANS
• 1 TBLS OLIVE OR VEGETABLE OIL
• 6 OZ. TUNA IN WATER, DRAINED, FLAKED
• 1 MEDIUM TOMATO, SEEDED, CHOPPED
• 1/2 CUP SLICED GREEN ONIONS
• 1/2 CUP ITALIAN DRESSING
• 2 HARD BOILED EGGS, SLICED

Preparation

Step 1

IN A QUART SAUCEPAN, COOK PASTA AS DIRECTED ON PACKAGE. ADDING POTATOES AND FROZEN BEANS DURING LAST 5 TO 7 MINUTES OF COOKING TIME, COOK UNTIL VEGETABLES AND PASTA ARE TENDER. DRAIN. IN A LARGER BOWL, GENTLY TOSS COOKED PASTA, POTATOES AND GREEN BEANS WITH OIL. REFRIGERATE UNTIL CHILLED, ABOURT 1 HOUR 30 MINUTES. STIR IN TUNA, TOMATO AND ONIONS. POUR DRESSING OVER SALAD, STIR GENTLY TO COAT. TOP WITH HARD-BOILED EGGS.